jonathan stevensJonathan Stevens

Co-owner and Head Baker
Hungry Ghost Bread
Northampton, Massachusetts

As leaders in the back-to-the-grain movement, Jonathan Stevens and Cheryl Maffei have long espoused the view that an essential element of the bakers’ tools is the skill to learn from the grain.

–>Jonathan Stevens Interview

Ana SortunAna Sortun, Executive Chef

Hailed as one of the country’s “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times, and “a culinary genius” by Boston Magazine and in Saveur. In 2016 and 2017 she was a James Beard semi finalist for Best Chef, general excellence.

–> Ana Sortun Interview

Cairnspring Mills CEO Kevin MorseKevin Morse, CEO and Co-Founder Cairnspring Mills

As CEO and co-founder of Cairnspring Mills, Kevin taps into his deep experience as a farmer, economic development leader, conservationist and community builder and applies his can-do spirit to build the mill from the ground up.

–>Kevin Morse Interview

Pastry Chef Maura Kilpatrick of Sofra

Maura Kilpatrick first picked up a spatula as a teenager, and never let go of her zeal for cooking. She trained at the California Culinary Academy and in the kitchens of Boston’s top chefs, including Lydia Shire, Moncef Medeb, Rene Michelena, and Ana Sortun.

–> Maura Kilpatrick Interview

Patti KlosPatti Klos Director of Dining and Business Services at Tufts University

Auxiliary Services professional with over 25 years experience in food service management in higher education. Over 20 years experience in food concept development, program innovation, and sustainability, along with contract management for bookstores, vending, laundry and contract catering.

Patti Klos Interview

Valerie Machinist, Manager of Nutrition Services, Community Sevices, Non-Profit, Boston, Massachesetts


As the Manager of Nutrition Services, Valerie collaborates with our chefs to develop and improve upon our medically tailored meals program, provides over-the-phone nutrition counseling and assessments to our clients, builds partnerships to expand nutrition education for our critically ill neighbors and community members, and much more.

“Food provides so much more than calories for people, especially when they are critically and/or chronically ill. The medically tailored meals Community Servings provides not only gives comfort, but provides appropriate nutrition to support positive health outcomes,” says Valerie.

About Valerie

Valerie has over twenty years of experience as a registered dietitian nutritionist and health educator in a variety of corporate and public health settings, and her areas of expertise are management of chronic diseases, weight management and sports and exercise nutrition.

Prior to joining Community servings, Valerie was the National Director of Nutrition for Optum, a division of UnitedHealth Group. She has her Master’s degree in Nutrition and Public Health from Columbia University and a BS in Nutritional Sciences from Cornell University. She also just completed her term as president of the Massachusetts Academy of Nutrition and Dietetics.